Cut a round onion into small chunks. Separate chunks three equal portions. Leave the first portion raw. Cook second of until pieces are translucent. th?

Take a round onion and cut it into small chunks. Separate the chunks into three equal portions. Leave the first portion raw. Cook the second portion in a pan with some oil until the pieces are translucent. Finally, sauté the third portion in a pan with some oil until the pieces are browned and caramelized.

The science:

When you cook an onion, the heat causes the onion's cells to break down and release their water content. This water vaporizes and carries with it the onion's volatile compounds, which give onions their characteristic flavor and aroma. The longer you cook an onion, the more water it will lose and the more concentrated the flavor will become.

In addition, the heat of cooking causes the onion's sugars to caramelize, which gives cooked onions their characteristic brown color and sweet flavor. The Maillard reaction is a chemical reaction between amino acids and reducing sugars that occurs when food is heated. This reaction is responsible for the browning of meat, the crusting of bread, and the caramelization of onions.

The results:

The raw onion will have a sharp, pungent flavor. The cooked onion will have a milder, sweeter flavor. The sautéed onion will have a rich, caramelized flavor.

Conclusion:

The flavor and texture of an onion change dramatically when it is cooked. If you are looking for a sharp, pungent flavor, use a raw onion. If you are looking for a milder, sweeter flavor, use a cooked onion. If you are looking for a rich, caramelized flavor, use a sautéed onion.